These delicious Raspberry Coconut Energy Bites are healthy, nutrient and energy-dense, and travel-friendly. They're also paleo, vegan, and easily whole30-adaptable!
|Unsweetened coconut flakes||1 Cup (16 tbs)|
|Medjool dates||16 Large , pitted|
|Dried raspberries||1 1/5 Ounce , freeze chilled|
|Blanched almond flour||1 Cup (16 tbs)|
|Whole almonds||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Virgin coconut oil||3 Tablespoon|
1.Start by toasting the coconut. My preferred method is to put the coconut flakes in a dry skillet set over medium heat, and cook for about 3-4 minutes, stirring frequently, until the coconut is golden.
2.Let cool while you prepare the other ingredients
3.In the bowl of a food processor, add the pitted medjool dates, freeze dried raspberries, blanched almond flour, whole almonds, vanilla extract, coconut oil, and toasted coconut flakes.
4.Process the mixture for at least 30 seconds, or until all the nuts are well-chopped and the ingredients are combined. If you pinch the mixture together with your fingertips, it should hold together.
5.Roll the mixture into 1" balls. I find it easiest to first use a medium cookie scoop to portion out the mixture, then roll that into a ball.
6.The energy bites will store at room temperature for at least a week.
7.Serve and enjoy!